This most flavourful onion gravy is made by adding a jar of Rosella fruit chutney. Onion gravy is Australia's favourite way to enjoy a good "bangers and mash" recipe dinner any time of the year.
Ingredients
8 sausages
1 large onion, sliced
2 cloves garlic, crushed
3 teaspoons plain flour
1ΒΌ cup (310ml) beef stock
250g jar Rosella Fruit Chutney
2 tablespoons soy sauce
1 tablespoon chopped fresh parsley
Creamy mashed potatoes and steamed green peas to serve
Method
Cook sausages in a large pan over medium heat for 8-10 minutes or until golden brown. Transfer to a plate.
Add onions and garlic to the same pan and cook 5 minutes, or until onions have softened. Add flour and cook for 1 minute.
Stir in stock, fruit chutney and soy. Simmer until thickened. Return sausages to pan and reduce heat to low. Cook uncovered until warmed through. Sprinkle with chopped parsley and serve with mashed potatoes and steamed green peas.
Tips & Hints
Use any type of sausage including chipolatas for the kids. Adjust cook time accordingly for thicker, thinner or smaller sausages.
